Hearty enough for a main course and pretty enough to be a show-stopping side, this is the perfect dish for your next holiday or family gathering. Each component brings wonderful flavor to the table; butternut squash is roasted with bell peppers, mushrooms are sautéed with garlic, plums add a delicate hint of sweetness, and rosemary brings an earthy note. Toss with protein-rich lentils, garnish with just enough salt and pepper, and you have a dish that will be remembered by all.

Beluga Lentils With Butternut Squash, Mushrooms, and Plums [Vegan, Gluten-Free]

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  • 1 small butternut squash, peeled, seeded, cubed and roasted
  • 1 chocolate bell pepper, seeded and cut into bite size pieces
  • 1 tablespoon canola oil
  • 1 cup black beluga lentils, plus 2 1/2 cups water
  • 4 plums, pitted and cubed
  • 2 teaspoons fresh winter savory, finely minced
  • 2 teaspoons fresh rosemary, finely minced
  • 1 cup dried wild mushrooms, 1 1/2 cups rehydrated or fresh
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • Salt and pepper, to taste


  1. Preheat oven to 425°F.
  2. Rinse your lentils. In a small saucepan, bring water to a boil, add lentils, cover, and simmer for 35 minutes.
  3. Peel, seed, and cube butternut squash. Prep your bell pepper. Place pepper and butternut squash on a rimmed baking sheet and toss with canola oil and a sprinkle of salt. Roast in preheated oven for 20-25 minutes.
  4. While the lentils are cooking and the vegetables are roasting, rehydrate mushrooms if you are using dry .
  5. Pit and cube plums and place in a large bowl. Mince herbs and add to bowl.
  6. Prep garlic and check on mushrooms. Once mushrooms are rehydrated, roughly chop.
  7. Heat a medium sauté pan over medium-high heat. Add a turn of olive oil and sauté mushrooms and garlic 8-10 minutes, until mushrooms are golden brown.
  8. Add mushrooms and garlic to the bowl with the herbs and plums.
  9. Remove butternut squash and peppers from the oven and add to the bowl.
  10. When lentils are done, add to the vegetable and herb mix. Drizzle 1/4 olive oil and maple syrup, toss to coat vegetables and lentils.
  11. Turn onto a serving platter, then sprinkle with good flaky salt and a few turns of freshly cracked pepper. Garnish with additional fresh rosemary and winter savory herbs.


Serves four as a main or eight as a side.

Nutritional Information

Per 1/4 (Main Dish) Serving: Calories: 476 | Carbs: 70 g | Fat: 19 g | Protein: 13 g | Sodium: 728 mg | Sugar: 20 g Per 1/8 (Side Dish) Serving: Calories: 238 | Carbs: 35 g | Fat: 9 g | Protein: 7 g | Sodium: 364 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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